Lemony Green Beans

Our friends Gary and Dorie always have amazing vegetable gardens, with surplus enough to share. I have vegetable garden envy – since our backyard isn’t sunny enough to produce much more than leaves…

Anyway, I made green beans last night that Gary and Dorie shared with us, and they were so good and fresh!  (I often just cook the green beans with the stems on and just cut them off on my plate.)

1 lb. whole green beans, washed
1 Tbsp butter or bacon drippings (I used a bit of both.)
1/2 tsp garlic powder
1-2 Tbsp lemon juice
Black pepper, freshly ground
1 tsp kosher salt (Skip if cooking in pasta water.)

Bring a pot of water to the boil. (I had just cooked a pound of pasta, so instead of draining the pasta, I used a big strainer spoon to remove all the pasta, and just cooked the beans in the pasta water.)

Add the green beans to the pot and let them simmer for about 3 minutes. Drain the water, add the butter and/or bacon drippings, garlic powder, salt, lemon juice and pepper and toss the beans in them. (Skip the salt if you cooked the beans in the pasta water.)

It was a lovely summer supper.

Green Beans with Walnuts and Gorgonzola

I made this recipe up one day when faced with an overly ambitious purchase of green beans. In hunting through the fridge, I found Gorgonzola cheese and thought, why not? It’s pretty tasty.

1 lb. green beans, washed and trimmed
1/4 cup walnuts, toasted in the oven or in a pan for 5-7 minutes
1/4 cup Gorgonzola cheese
2 Tbsp vinaigrette
1/4 tsp salt
1/8 tsp black pepper

In a medium pot, bring half a pot of water to the boil. Drop green beans in and boil for just a few minutes. Drain water, and add walnuts, cheese, vinaigrette,salt and pepper. Toss to coat and slightly melt the cheese. Check seasonings and serve.